Banana Bread Waffles

I love making new traditions. When Scott and I were packing up our old place back in Arizona to move to California two months ago we decided a new tradition we should enact upon arriving at our new home was "Waffle Morning Sunday." We purchased our waffle iron online on Amazon to have it shipped to our new address in California that week, and it was delivered (no joke) the day we arrived with our moving truck at our new place! It was perfect. We were unemployed and eating waffles our first Sunday morning here, and continued to do so for the following month (unemployment was the best). But then the inevitable happened (well, bills happened) and we got jobs (so thankful). However, waffle morning Sunday ceased to exist with us both working weekends, thus waffles have been made more sparingly. But hey, it was a good run that lead to my favorite waffle recipe to boot - the banana bread waffle.

Makes 2 large waffles. 

Ingredients

1/2 cup spelt flour

1/2 cup + 2 tablespoons oat flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon chia seeds

1 1/2 cups almond milk

1 mashed banana

optional

1-2 tablespoons agave

Begin by preheating your waffle iron. While it is heating up, mix the flours, baking powder, cinnamon, and salt in a bowl. Then add the chia seeds, almond milk, and mashed banana. If you would like a sweeter waffle, add in an additional tablespoon or two of agave syrup. However, I find the banana makes it sweet enough! Especially if you will be topping it with glorious organic pure maple syrup later. Once your iron is heated, generously spray with coconut oil spray to keep the waffles from sticking, and pour half of the batter into your waffle iron. Cook to your desired level of "doneness" or "crispiness" and serve with Earth Balance vegan butter and pure maple syrup (the good stuff). I highly recommend banana slices or fresh blueberries as toppings to really take your waffle experience to the next level. Happy waffle eating!